facebook share image   twitter share image   pinterest share image   E-Mail share image

Squid in Red Wine and Tomato Sauce

Author: Yolanda Paterakis

Crawfish Etouffée

Author: Marcelle Bienvenu

Hearty Lamb and Vegetable Stew

Author: Shullie Neumark

Javanese Chicken Curry

Author: James Oseland

Curried Rice, Bacon, and Cabbage Pilaf

Author: Anne Marie Gaspard

Scrambled Eggs

Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.

Author: Marion Cunningham

Steak, Potato, and Leek Pies

Author: Lindsay McDougal

Jumbo Shrimp Marsala Housewife Style (Gamberoni alla Casalinga Siciliana)

The tradition of Sicilian cooking is well documented in Anna Tasca Lanza’s works, and she is the zen mistress of all of the island’s fascinating food lore. Her school at Regaleali winery is one of the...

Author: Mario Batali

Mom's Meatloaf

Author: Suzan Colón